Flavorful Pork: What's good and what's not

Boars are usually a much leaner meat then your average pork. i hear they need to be treated more like skirt steak or such, either light searing or long hours. Don't quote me I haven't had any experience. If your in the market to try different porks here is a ranch I recommend: http://www.coffeepotranch.com/  I love the pork, haven't tried the beef yet. No i don't work for them. Also BDL has a verde recipe on here somewhere I beleive.

 

Here's my recipe for chile verde.

Considering that chile verde is a fairly long-simmering stew, I'm not sure whether you need premium pork.  Certainly, for chile verde, we usually buy generic pork cushion, butt or picnic from a carneceria.

FWIW, I don't feel the same way about some other cuts.  It's worthwhile to search out top quality pork for anything which will be cooked hot and fast, and pay the attendant high price.  For low and slow, not so much. 

There are a great many heirloom and specialty breeds.  And, even the major commercial breeds, Berkshire, Poland, etc., are very good when well raised.  If you put a gun to my head, I'd say Kubota was my favorite.

BDL

 

Yum that sounds delicious! i think i might give that ago some time this week.

 

I love a good chili verde.  Actually I'd probably even eat a barely passible one.  There was this Italian restaurant in the neighborhood years ago that had it for that evening's special.  It was horrid, tasted and looked like canned cream of potato soup with canned green chilies and chunks of last night's leftover pork chops or something.  That place closed a while back.

Anyway, don't skimp on the tomatillos as they provide a nice tanginess.  I use fresh chilies and roast them to blacken and blister the skin for easier peeling.  I also roast about half of the tomatillos I plan to use, gives a little extra something to the finished product.

If I have the time I purchase cheap pork chops with lots of bones in them, or bone in country style ribs or something like that.  I trim off as much meat as I can and make a pork stock from the bones, onions, garlic and chilies for the aromatics.  When not feeling so productive I use chicken broth like most recipes call for.

Already had pork like three times this week, maybe next week I'll go for a batch.

mjb.

 

Visit this recipe for my Rainbow Chili aka Chili Arco Iris.  It's made with a boston butt and offers some chili verde underpinnings.

 

You have two differernt versions of my recipe? or two different chile verde recipes?

If the former, I wasn't even aware that I'd done enough editing to make any posting different enough from any other to consitutue separate versions. 

If the latter, I'm sorry if I intruded.

BDL

 

Offhand, I'd say it's a sort of unwarranted expense in that the cooking method is calculated to make the most out of inexpensive cuts.  Going upmarket for the pig seems contrary to the spirit of Mexican cooking somehow. 

BUT you can't really go wrong by using better ingredients even in braises (which chile verde is, pretty much) and barbecue.

Now Schmoozer's got me really curious.  The next time I go to my good meat guy (a restaurant supplier who does favors for me) I'll ask about getting an appropriate cut for chile verde from a Kubota or some other trendoid pig.  Could be several months before it happens though -- a lot of upheval 'round here these days.  

If anyone else tries premium swine (Schmoozer, you da man!), let me know.

BDL

 

BDL-
For some reason, I hadn't tumbled to your cookfoodgood blog up  until your reference to the chile verde recipe.; I will now be a regular visitor. I especially enjoy your well-known wry humour... as well as your self-effecing, modest bio!  /img/vbsmilies/smilies/lol.gif

I can't seem to get to your Pasta Carbonara file.  I keep getting a "can't find the website" message, plus a bunch of advertising links.  The top link was titled

     Looking for Male Enhancement?

Ummm... you got any side businesses?

Mike